Melanzani and Zucchini Casserole

Well washed zucchini and melanzani cut into slices. Salt the slices of melanzani, put them in a colander and let them drain for about 1 hour. Scald the tomatoes, peel, seed and cut into cubes. Then cut the peeled potatoes into thin slices and fry in hot olive oil until golden brown. Lift out of the pan, pat dry, salt and place in a baking dish. Fry the melanzani in oil on both sides, lift out, drain and place on top of the potatoes. Fry zucchini also on both sides, lift out, drain and place on top of the melanzani. Season lightly with salt and keep the dish warm. Finally, roast the chopped garlic in oil until golden brown. Add the diced tomatoes and simmer for a few minutes, stirring constantly. Strain the sauce through a sieve and season with salt, pepper and a pinch of sugar. Spread the sauce over the vegetables and serve.

Preparation Tip:

Whether you enjoy this healthy dish hot or cold is probably a matter of taste. In the Balearic Islands, it is best eaten lukewarm.

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